Must Marinate Skirt Steak Overnight

RhumAndJerk

Tonight I just finished a meal of fajitas made from skirt steak. I did not marinate my skirt steak overnight and I wish that I had. It was 2 PM today by the time I was able get the steak started. I cooked them at 4 PM. I grilled the steak for 3/3/3 at 600 degrees over a mixture of BGE and Mesquite Charcoal. The meat was chewy but not tough. If the skirt steaks were marinated overnight they would have been perfect. The marinade was a quick one of a commercial fajita seasoning, Orange/Tangerine Juice, olive oil, soy sauce and dark soy sauce. [p]The fajitas were finished off with some black beans, flavored with onion, garlic and epezote that I simmered all afternoon and some rice that I cooked with Annatto oil, garlic, onion and cilantro. All of that was served with whole-wheat tortillas. [p]Happy Grilling,
RhumAndJerk[p]

djm5x9

RhumAndJerk:[p]On those days when the Princess wants grilled skirt steaks on short notice I use the Jaccard to tenderize and thin slice when the meat comes off the grill. So far the results have been good.

RhumAndJerk

djm5x9,
That is a great idea. I wish that I had thought of it at the time. I do not have a Jacquard, but I do have a tenderizing hammer and I should have pounded the steak some.
I will remember that for the next time.[p]Thank you,
RhumAndJerk